These burgers are exploding with flavor- savory, a little spicy, a really decadent taste. The combination of fish sauce, spice, and garlic give this burger a little something extra. I decided to serve with an assortment of grilled veggies which I’ll explain how to cook as well.
For the burgers you will need: (4 mini burgers)
Chop garlic and add to bowl with beef. Add fish sauce, spice, salt, and pepper. Mix well with hands and patty into 4 even patties. I like to put a thumbprint/dent in the middle of each, helps keep them somewhat flat when cooking.
Pre-heat your grill at this point.
For grilled zucchini: slice with a mandolin or knife. Coat lightly with olive oil and sprinkle with garlic, salt, and pepper.
For portobello cap: wash and remove stem from mushroom. Lightly oil the top, salt and pepper. I added a little Teeny Tiny chocolate chili to this too.
For grilled sweet potato: peel potato, and carefully slice horizontally. I got about 4 slices. Add to boiling water until they can be punctured with a fork easily, but not melty soft.
Carefully place everything on the grill and heat on medium high. The veggies should be flipped once, when grill marks begin to char, then cooked until tender and desired char has appeared.
I like my burgers a little crispy, so I left them on a bit, flipping halfway, and checking the middle to make sure they weren’t too done. This is a great way to tell burgers temp.
Carefully remove when desired temperature is reached. Plate with your favorite burger toppings and dig in- these can get messy!
(check out those garlic chunks- yum!)
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